1. Discard the bones of the grilled frogs and pulverize the frog meat. Set aside.
2. Pound together all the ingredients for chili paste: chilies, garlic, galangal, long pepper and limonella until pulverized. Add the roasted eggplants (discard the burnt parts)
3. Add the frog meat and pound some more until well mixed.

Grill the frogs until the meat is dry and crispy before pounding to pulverize it.